Cocoa Mocha Tart

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1/2 cup pecans
• 1/2 cup hazelnuts
• 1 cup raisins
• 1 teaspoon coconut nectar
• 2 tablespoons raw cacao powder
• 2 cups raw cashews
• 4 tablespoons cocoa powder
• espresso
• 1/2 cup water
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract (and 1 tbsp ground chia seed)
• 2 cups raspberries
• 2 teaspoons vanilla extract
• 2 teaspoons coconut sugar crystals (and 2 tsp ground chia)

Recipe

• 1 make the crust:.
• 2 add pecans, hazelnuts to a food processor or high-speed blender and process until ground.
• 3 add raisins and process until finely chopped and mixture starts to stick together. then add coconut nectar and cacao powder and process until combined.
• 4 press mixture into two 6-inch spring form pans.
• 5 make the filling:.
• 6 add all ingredients to a high-speed blender or food processor (except chia) and slowly blend using the plunger to help mix the batter.
• 7 modify water to adjust consistency. the batter should be thick.
• 8 once blended, add chia, blend once more.
• 9 construct the tart:.
• 10 spoon out filling into crusts in spring-form pans, filling the pans completely. refrigerate for at least 3 hours.
• 11 make the raspberry coulis:.
• 12 use an immersion blender to blend all ingredients until smooth.
• 13 pour into a small pitcher.
• 14 slice tart and serve with raspberry coulis drizzle.